Tan Tan Ramen
Asian Pork Pasta Soups and Stews
This new creamy and spicy Ramen has become popular in Japan, but it's based on a Chinese recipe from the Sichuan region.
When you prepare this Tan Tan Ramen, you can balance the spiciness and flavor intensity to create a harmonious and satisfying bowl. The aromatic paste adds creaminess and flavor intensity, while the pork mixture brings umami and heat to the dish. Experiment with different proportions to achieve the taste and texture you want.
Ingredients
Aromatic Chicken Broth
1.5kg chicken for soup (I used a free-range chicken, without one thigh and without breast)
11 cups water
50g ginger
3 green onion stalks
1/2 teaspoon Sichuan pepper (or black)
Spicy Pork
300g ground pork
3 large garlic cloves
1 heaping teaspoon grated ginger paste
1 level tablespoon Gochujang hot pepper paste (or another chili paste)
1/2 tablespoon white Miso paste
1 tablespoon salty soy sauce
1/4 teaspoon sugar
2 tablespoons water
1 tablespoon oil
Aromatic Paste
50g Japanese sesame paste (tahini can be used)
2 tablespoons salty soy sauce
2 tablespoons rice vinegar
2 tablespoons aromatic spicy oil (optional; if you have some leftover, include as many solids from the bottom of the jar as possible)
For Serving
50-60g ramen-style noodles per serving
4 green onions
300ml soy or oat milk
2 soft-boiled eggs (7 minutes)
Servings: 4
How to prepare tan tan ramen
- All components can be prepared ahead of time and stored in the refrigerator.
- Chicken broth: wash the meat well in cold water, then place in a large pot together with the water. Bring to a boil and reduce heat to medium-low. Skim the broth until no more foam forms on top (takes about 1/2 hour). At that point, add the thickly sliced ginger, green onion cut into segments, and pepper. Reduce heat to low so the broth simmers gently, and continue cooking for another 2 hours. When the broth is done, strain it. In this recipe we'll use only the broth; the meat can be consumed separately. You'll use only 1L of broth.
- Spicy pork: in a wide pan/wok, heat the oil and add the crushed garlic and ginger paste. Sauté for 1 minute until fragrant. Add the hot pepper paste and miso and sauté for another 2 minutes.
- Add the pork and sauté, stirring frequently, for another 2-3 minutes. Add the soy sauce, sugar, and water and cook until almost all the liquid has evaporated (about 3-4 minutes). The meat comes out quite spicy, but when mixed into the broth, the spiciness level will decrease.
- For the aromatic paste, mix all ingredients in a cup.
- When ready to serve the ramen, cook the noodles according to package directions. Drain them. Slice the green onion into thin rounds, keeping the white and green parts separate.
- Heat 1L of chicken broth together with the plant milk (I used oat) and the white part of the green onion. When hot, add the aromatic paste and 1/3 of the spicy pork and let them heat together for 2-3 minutes. Taste the broth for salt.
- Place the noodles in 4 bowls. Pour the broth over them. Sprinkle the remaining spicy pork over the noodles. Place half an egg on one side. Sprinkle with the remaining green onion. Serve immediately.
